Reviewed: Oct. 1, 2008

This was great! I added a little Old Bay seasoning and some onion powder which give it just a bit more flavor. Next time will half the recipe cause I did have some left over and I also used it on shrimp at the same meal. Will try it on mushrooms next time! Great recipe. Thanks.

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3 users found this review helpful

Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Redford, Michigan, USA

Reviewed: Sep. 15, 2008

Great taste and easy to make!

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Reviewer:

Gillian

Cooking Level: Intermediate

Reviewed: Sep. 12, 2008

Great recipe. I had to scrape some of the batter off, as it was a little thick. But great texture and flavor. My kids devoured the fish! Thanks.

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Reviewer:

Alleycat

Cooking Level: Expert

Home Town: Salina, Kansas, USA

Living In: Kansas City, Kansas, USA

Reviewed: Aug. 17, 2008

The recipe could easily be cut in half- I did 1.5 lbs (3 cod filets in 7 pieces ) and there was about half left over. I should have added some more beer as well since it turned out pretty thick (and messy to work with). A little bland but you could easily change that.

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Reviewer:

Glenn

Cooking Level: Expert

Home Town: Westville, Nova Scotia, Canada

Living In: Houston, Texas, USA

Reviewed: May 4, 2008

very good. The color of the batter and the thickness had me a bit concerned but it turned out fabulous. I did add a bit more four to thicken it.. and a teaspoon of baking powder. .. because I was so worried about it but I don't think it really changed it much.

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Reviewer:

CookingwithKim

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Apr. 30, 2008

I was really pleased with this batter. I have also used it on onion rings which was delicious too.

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Reviewer:

DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 5, 2008

Although this was not the traditional breading I prefer -I like more of a crunchy coating on my fish -it was still very good. I did have to add more beer to the batter to thin it out as it was rather thick in consistency and blobbed off in clumps when I dipped the fish. After getting a thinner consistency (by adding more beer) the coating clinged well to the fish and was slightly bready but not overly bready. We all enjoyed the flavor very much. I also dipped onions in and made onion rings. It never really was a crunchy coating except for when I first pulled it from the fryer, but we all enjoyed it nevertheless. I served my fish with the Tartar Sauce IV and the Baked Basil Fries... both from this site. Delicious!

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Reviewer:

SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

Reviewed: Mar. 18, 2008

The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side. The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem? Next time I'll add less flour.

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Reviewer:

chicagopeach

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 8, 2008

I did as recommended and put them in the oven at 250 while waiting for everything to finish but they still were very soggy. Very dissapointing. It was too puffy and there was no flavor to the batter. It needed more seasoning. I will not try this again.

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Reviewer:

Kay

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 2, 2008

Good, but needs more seasoning. I would load up way more garlic powder, salt and pepper next time. The texture was good though. We used Tilapia with this which fell apart to easily. Will try with a heartier fish next time.

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